Chicken Parmigiana Recipe
Our traditional chicken parmigiana, a generous serving of penne pasta with your choice of our creamy vodka sauce or Mama's marinara, a dinner-size Insalata Mista with house made creamy balsamic dressing and a garlic stick pie. Feeds 4 people.
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Ingredients
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Chicken
Pasta
Sauce
Salad
Garlic Stick Pie
Method
Prepare Chicken
- 1
Season and Bread the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. Dredge each breast in flour, dip in beaten eggs, and then coat with breadcrumbs mixed with grated Parmesan cheese.
- 2
Fry the Chicken
In a large skillet, heat the olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer the chicken to a baking dish.
- 3
Add Sauce and Cheese
Pour the creamy vodka sauce or Mama's marinara sauce over the chicken. Top with shredded mozzarella cheese. Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
Cook Pasta
- 4
Boil Water
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare Salad
- 5
Mix Salad Ingredients
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
- 6
Make Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste. Drizzle over the salad just before serving.
Make Garlic Stick Pie
- 7
Prepare Dough
Preheat the oven to 400°F (200°C). Roll out the pizza dough on a floured surface to about 1/2 inch thick.
- 8
Add Garlic and Bake
Mix the melted butter with minced garlic and chopped parsley. Brush this mixture over the rolled-out dough. Cut into strips and place on a baking sheet. Bake for about 10-12 minutes until golden brown.
Serve
- 9
Plate the Dish
On each plate, serve a generous portion of penne pasta alongside the chicken parmigiana with melted cheese on top. Add a side of the Insalata Mista with creamy balsamic dressing and a garlic stick pie.
